Sponge Toffee

Back on the internet again.

During the isolation for Covid-19, a lot of recipes are popping up on Facebook.  I can remember one evening when my father would have made this.  I was AMAZED that my father could cook this.

Ingredients

2 cups granulated sugar

½ cup corn syrup (or golden syrup)

½ cup water

2 teaspoons baking soda

1 teaspoon vanilla extract (optional)

Pinch of salt

Instructions

Prepare your pan

Line a 9x13-inch pan or baking sheet with parchment paper.

Lightly grease the parchment.

Cook the sugar

In a large heavy saucepan, combine:

sugar

corn syrup

water

salt

Stir over medium heat until the sugar dissolves.

Bring to temperature

Stop stirring once it starts boiling.

Cook until it reaches 300°F (hard crack stage) on a candy thermometer.

This usually takes about 10–15 minutes.

Add the magic

Remove from heat.

Quickly stir in vanilla if using.

Add the baking soda all at once.

Stir gently but quickly — it will foam up like crazy!

Set

Immediately pour into the prepared pan.

Do not spread it down or press it — you want those air pockets.

Let cool completely (about 1 hour)

Break and enjoy

Lift out and break into pieces.

Optional: dip pieces in melted chocolate for a homemade Crunchie-style treat.

A few tricks:

Use a large pot because the mixture can expand 3–4 times when the baking soda goes in.

Humidity is the enemy — sponge toffee absorbs moisture and can become sticky. Store airtight.

Don't double this recipe unless you have a very large pot.

Comments and suggestions are ALWAYS welcome.